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During the holidays, you often hear the late Nat King Cole crooning the song, “Chestnuts Roasting on an Open Fire.” But have you ever eaten a chestnut? They have a slightly sweet and earthy taste and make a great base for savory soup.
This time of year can be a bit hectic, filled with holiday shopping and events galore. And if you're entertaining at home for the holidays, sometimes you just need an easy recipe to take your stress level down a notch. Today, Stefano Fabbri of Pomo Pizzeria offers an uncomplicated recipe for piadina, "a bread brought from the Roman Empire," he says.
Chill-bitten Valley diners are bowled over by roasted vegetable soup.
A mother and daughter duo create sweet confections that are totally vegan.
Welcome Diner serves up a vegetable-centric delight.
Get the lip-smacking vinegary kick of Buffalo wings sans chicken with Kale & Clover’s cauliflower “wings.”
Luscious, labor-intensive porchetta swoops into Valley restaurants for the winter season.
Get your Mexican food fix without carne y queso at this inventive eatery.
Chef Janette Gomez's sauce company is an ode to the underrated fig.
Korean fried chicken infuses an American classic with a bit of Seoul.
A little bit of garlic-packed Slavo Salt goes a long way.
Mortadella—aka “fancy bologna”—shrugs off its cold-cut origins on upscale Valley restaurant menus.
You won’t even miss the fish in this vegan ceviche from Farm & Craft that uses sweet golden beets instead of seafood.